Stuffed Mushrooms With Pecans

Stuffed Mushrooms With Pecans
Photo by Beth Dreiling-Hontzas


  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Garnish: fresh basil sprigs
  • ¼ cup pecans, chopped
  • 2 medium leeks
  • ¼ cup fine, dry breadcrumbs
  • 2 tablespoons chopped fresh basil
  • + 4 more ingredients
    • 1 teaspoon salt, divided
    • 2 shallots, minced
    • 1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
    • 2 garlic cloves, minced

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand. 2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foi...

View full recipe at My Recipes


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